Crock Pot Pork Roast and Sauerkraut

"Throw it in the crock pot on New Year's Eve before you go out, and dinner the next day will be ready; all you have to do is fix the mashed potatoes. Slow, low cooking makes a roast that is very tender. Delicious!! I used to manage a doctor's office, and our Blue Cross rep told me that her family made this every year for New Year's."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Julie Bs Hive photo by Julie Bs Hive
photo by Sandi From CA photo by Sandi From CA
Ready In:
8hrs 5mins
Ingredients:
5
Serves:
4-6
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ingredients

  • 2 lbs pork roast
  • 1 (27 ounce) can sauerkraut, rinsed and drained
  • 1 (1 1/4 ounce) package dry onion soup mix
  • 2 cups water
  • 12 cup brown sugar
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directions

  • Place pork roast in crock pot.
  • Pour sauerkraut over pork roast.
  • Sprinkle the onion soup mix and brown sugar over the pork and sauerkraut.
  • Pour the water over everything.
  • Cook on low for 8 hours.
  • Serve over mashed potatoes.

Questions & Replies

  1. Do you really cook a 2 lb roast for 24 hours?? That sounds extreme, 8-10 hours would be sufficient, no??
     
  2. Is their a receipe similar but cooks in 10 hours?
     
  3. What is the point of using brown sugar?
     
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Reviews

  1. Barb, this was delicious. My husband introduced me to pork roast and sauerkraut as his family's tradition for New Year's Day a number of years ago, and each year I look for a new way to prepare it. This year, I took your recipe as a starting off place. Whereas I wanted the onion soup flavor, I had the time and inclination to make the dish from scratch rather than using a mix. I caramelized some onions and garlic in butter and olive oil and added that plus 2 c of beef broth and 1/4 white wine as the roasting liquid. I omitted the sugar and added some sprigs of thyme for a savory version. It turned out so well-- beautiful honey color and fabulous texture. This was so very good over mashed potatoes, and the meat was absolutely fall-apart tender. Terrific dish-- thanks! --Heather (P.S. Although he surely enjoyed this, my husband did miss the "sauer" part of the kraut, which gets a bit lost using this method).
     
  2. Oh, yum! Made for New Year's Day dinner and it was awesome! Even with the partying from the previous night, if you can make it to the crock pot and dump the ingredients in, a fabulous meal awaits you! The hardest part of the process was staying out of the pot. (Had to keep "checking on the meat"). By the time it was ready to be devoured, I was half-full. The flavors were perfect, and I recommend adding a teaspoon of caraway seed if you like them. I cooked it for 3 hours on high, then the remaining 5 on low and it was tender and delicious. It tasted just like my grandma's. We devoured it with mashed potatoes which I agree is the best choice, but it would probably be good served with sauteed dumplings or gnocchi, or potato, cheese, or onion pierogies as well. Thanks, Barb, for sharing your recipe. This will be a regular here!
     
  3. You don't rinse and drain the saurkraut. If you do that you might as well leave out the saurkraut because it has no flavor.
     
  4. Very good recipe, but 24 hours (even on low) in the crock-pot was too long! The top layer of my sauerkraut burned. :( I was able to take the burned stuff off, but with the brown sugar mixed with it, it was a sticky mess. My crock-pot is still soaking. <br/><br/>The taste of the roast, however, was wonderful. Even my two kids, who don't usually like 'kraut, loved this meat and asked for more. I made some buns (search "40-Minute Hamburger Buns" on this site) and we ate them as sandwiches. Was a great meal, but I think I'll just cook it on low for 8-10 hours next time, instead of 24. :)
     
  5. Wow!! This pork roast was so tender and easy to make. I put all this together in the morning, around lunch time I added chopped onions and apples (about 1/2 cup each), and by dinner time the smell was amazing and the pork just fell apart. Husband really enjoyed this as it was his first time having sauerkraut. Thanks a bunch!!
     
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Tweaks

  1. I used a 4LB pork Roast, seasoned it with seasoned salt and seasoned pepper. pu tit in the crock pot. Then in a large mixing bowl i added 1 jar of Franks Kraut juice and all, and 1 jar with the juice drained off. cored and peeled 2 granny smith apples and cut into bite size pieces, and 1 can of pineapple chunks with half the juice drained off, then mixed in 1 1/2 cups of Brown Sugar. Poured it all over the pork roast in the crock pot and cooked it all on low for 10 hrs. It comes out like sweet and sour (kraut). mmmmmmmmm
     
  2. I Love this!!! I did make a couple of changes: No sugar added and instead of packaged onion soup, I use beef broth and dehydrated onion.<br/>This is an awesome dinner to come home to after work!!!!<br/>Thank you!
     
  3. This was a good recipe, but I found that the pork was a bit bland. Without the flavor from the sauerkraut you would probably not make this again. I cooked it on high for 4 to 5 hours then put on low for 4 to 5 more and it was very tender. I had a 3 pound roast and used 1/2 white wine and 1/2 chicken broth instead of water and cut back on the brown sugar, and added caraway seeds, rosemary and fresh ground pepper. Although I will probably make this again because my DH LOVES pork and sauerkraut, I will add more spices like a apple or apple cider, juice or something to give a bit more flavor. Overall not a bad recipe for tender pork.
     
  4. 27 oz sauerkraut = 32.67 g carbs
     
  5. This was amazing! My non-sauerkraut eating family LOVED it! I substituted 1 cup of apple cider and 1 cup of juice from the sauerkraut for the water. The pork roast melted in your mouth. It's the perfect combination of sweet and salty. It MUST be served over mashed potatoes. I have never seen a crockpot with a 24-hour setting. I cooked it for 10 hours on low. It was perfect. This one is going in my recipe book!
     

RECIPE SUBMITTED BY

My husband and I moved to Tennessee from Pennsylvania in 2005. We absolutely love it here, especially being near the Smoky Mountains. My kids are grown and are out of the house. I am a nurse practitioner, work for Evercare, a division of United Healthcare, caring for elderly patients in nursing homes. My husband and I love the outdoors, and we especially enjoy hiking in the Smoky Mountains. I also enjoy doing Jazzercise as often as I can get there. We have 2 spoiled rotten kitties, Elizabeth and Harvey, and an equally spoiled rotten yellow lab, Hayley.
 
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